Three-Bean Enchilada Chili

Servings: 5 huge
Prep time: 0:10
Total time: 0:40
Categories: Dinner, Lunch, Main Dish, Soup & Stew, Vegan
Source: Betty Crocker


Ingredients

• 1 tbs vegetable oil
• 1 large onion, chopped ( 1 cup )
• 1 medium green bell pepper, chopped
• 1 can fire roasted tomatoes
• 1 can pinto beans drained and rinsed
• 1 can dark red kidney beans , drained and rinsed
• 1 can black beans drained and rinsed
• 1 24- 28 oz can of red enchilada sauce
• 1 tsp dried oregano leaves
•
• Shredded vegan cheese and broken tortilla chips if desired


Directions

Heat oil (remember water not oil and add more as needed ) in large sauce pan over medium high heat. Cook onion and bell pepper in oil for 5 minutes stirring occasionally , until crisp tender

Stir in remaining ingredients except chips and cheese. Heat to boil, reduce heat and simmer uncovered for 10- 15 minutes, stirring occasionally . Sprinkle each serving with chips and cheese.